This week we serve up 2 savoury Adzuki ideas for you to try out at home: Zingy Adzuki salad to celebrate the end of summer, and Adzuki Stuffed Roast Pumpkin to usher in those autumnal vibes. The delicate, nutty flavour of adzuki lends itself well to savoury dishes too.
We have another no-bake goody for you; this one to add a bit of fanfare to lunchboxes and comfort to afternoon tea.
The humble chocolate crackle can be traced back to an advertisement in the Australian Women's Weekly, in 1937. The ad and accompanying recipe were created by the company behind COPHA, which is a solidified, hydrogenated coconut oil.
That's right - COPHA is coconut oil! All these years I thought it was some kind of chemical margarine-type creation.
But before you go running to the supermarket to stock up on COPHA, pay heed to an important word in its description: hydrogenated. Hydrogenated coconut oil helps keep the oil solid in warm temperatures but also increases the amount of trans fats, which is not good for us.
Our recipe uses untreated extra virgin coconut oil instead. The crackles still set and are transportable and don't have to be eaten with a spoon.